Ice cream containing polyunsaturated fatty acids

ABSTRACT

This invention addresses the problem of suppressing deterioration in the flavor of ice cream containing PUFAs over time. This invention was arrived at by discovering that in ice cream containing DHA and/or EPA, abnormal flavors which arise during low-temperature storage can be effectively suppressed when a water phase containing polyphenols is micro-dispersed at 500 nm or less in an oil or fat containing DHA and/or EPA.

TECHNICAL FIELD

The present invention relates to ice cream containing DHA and/or EPA.

BACKGROUND ART

Patent Literature 1 relates to frozen desserts for nutritionalsupplementation, which describes eicosapentaenoic acid (EPA) anddocosahexaenoic acid (DHA) as functional components. There is also adescription of guava leaf polyphenols.

Patent Literature 2 is an application related to a “fish oil-derivedglyceride oil or fat composition and a method of producing the same,”and describes that it contains DHA and EPA. In addition, there is adescription of ice cream as a foodstuff containing the oil or fatcomposition. In addition, there is also a description of catechin as anantioxidant.

Patent Literature 3 is an application related to a compositioncontaining lecithin and LC-PUFA, and describes “ice cream” as afoodstuff containing the composition. In addition, there is also adescription of an embodiment containing a polyphenol oxidationinhibitor.

Patent Literature 4 is an application related to a “food product fordiabetic patients,” and describes an embodiment containing LC-PUFA as alipid, and also describes ice cream as a foodstuff. In addition, thereis also a description of polyphenols.

Patent Literature 5 is an application related to a “high-PUFA oilcomposition,” and describes that it is frozen in order to maintainstorage stability of a product.

CITATION LIST Patent Literature Patent Literature 1

Japanese Patent Laid-Open No. 2015-043757

Patent Literature 2

Published Japanese Translation No. 2010-503748 of the PCT InternationalPublication

Patent Literature 3

Published Japanese Translation No. 2010-535526 of the PCT InternationalPublication

Patent Literature 4

Published Japanese Translation No. 2008-509213 of the PCT InternationalPublication

Patent Literature 5

Published Japanese Translation No. 2008-519129 of the PCT InternationalPublication

SUMMARY OF INVENTION Technical Problem

An objective of the present invention is to suppress deterioration offlavors over time in ice cream containing polyunsaturated fatty acids.

Solution to Problem

Since frozen desserts such as ice cream are stored at extremely lowtemperatures, and it is said that they can be stored for a considerableperiod of time, it is not necessary to display the freshness date orexpiration date (Wikipedia “Ice cream,” retrieved Mar. 1, 2019https://ja.wikipedia.org/wiki/%E3%82%A2%E3%82%A4%E3%82%B9%E3%82%AF%E3%83%AA%E3%83%BC%E3%83%A0).This is because it is thought that, at extremely low temperatures atwhich ice cream is stored, the change in quality is very small.

Polyunsaturated fatty acids (sometimes abbreviated as PUFA) are fattyacids that are easily oxidized, but it is said that oxidation is morelikely to occur at higher temperatures. On the other hand, it isgenerally thought that oxidation is suppressed at extremely lowtemperatures. Therefore, as described in Patent Literature 5, acomposition containing PUFAs is generally stored in a frozen state.

Based on the above general technical knowledge, it is considered that,in ice cream containing PUFAs, generation of abnormal flavors due tooxidation of PUFAs is suppressed during low-temperature storage.However, the inventors conducted studies and as a result, found thatabnormal flavors occur in ice cream containing PUFAs over time. Thus,these abnormal flavors were different from those when PUFAs wereoxidized at room temperature. Therefore, they conducted extensivestudies in order to suppress the occurrence of these peculiar abnormalflavors.

Some related arts have been identified for ice cream containing PUFAs.However, all of them are limited to description within the range ofconventional general technical knowledge, and to begin with, there areno findings regarding recognition of occurrence of abnormal flavors inthe ice cream containing PUFAs different from when it is stored at roomtemperature, nor were any countermeasures investigated.

For example, Patent Literature 1 describes a guava leaf polyphenol, butmerely describes that it may be “contained” as a health functionalcomponent, and its addition mode and its use as an antioxidant are notdisclosed.

The ice cream described in Patent Literature 2 is described only as anexample of various foodstuffs, and catechin is also described only as anexample of various antioxidants. In addition, there is no suggestion forcombining them. In addition, the mode of adding an antioxidant is notdisclosed.

The description of the ice cream in Patent Literature 3 is merelydescription as an example of various foodstuffs, and the polyphenoloxidation inhibitor is also described only as an example of variousantioxidants. In addition, the mode of adding an antioxidant is notdisclosed.

“LC-PUFA” described in Patent Literature 4 is only one of many lipidslisted, and the ice cream is only one of many foodstuffs listed.Polyphenols are also described only as one of many plant extracts, andtheir use as antioxidants is not disclosed.

As described above, no hint for solving the problem solved by thepresent invention could have been obtained from related art.

The inventors conducted further extensive studies. As a result, theyfound that, in the ice cream containing DHA and EPA, abnormal flavorsthat occur during low-temperature storage cannot be prevented withvitamin C, which is a general antioxidant, but can be effectivelysuppressed when a water phase containing polyphenols is micro-dispersedin oils or fats containing DHA and EPA, and thus completed the presentinvention.

Specifically, the present invention is as follows:

(1) Ice cream which contains a polyphenol-containing water phase whichcontains 2 to 100 mass % of polyphenols with respect to a total amountof DHA and EPA that is micro-dispersed at a particle size of 500 nm orless in an oil or fat containing DHA and/or EPA, and contains 0.01 to 2mass % of DHA and EPA in total, and in which the occurrence of abnormalflavors during low-temperature storage is suppressed.

(2) The ice cream according to (1), wherein the polyphenols are derivedfrom one or more selected from among tea polyphenols, apple polyphenols,and grape polyphenols.

(3) The ice cream according to (1) or (2), wherein the ice creamcontains 3 mass % or more of milk solids.

(4) A method of producing the ice cream according to any one of (1) to(3), including using a polyphenol-containing water phase that ismicro-dispersed at a particle size of 500 nm or less in an oil or fatcontaining DHA and/or EPA so that the polyphenols are contained in anamount of 2 to 100 mass % with respect to a total amount of DHA and EPAas one raw material.

(5) An oil or fat composition containing polyunsaturated fatty acids forice cream, in which a water phase containing 3 to 70 mass % ofpolyphenols is micro-dispersed at a particle size of 500 nm or less inan oil or fat containing DHA and/or EPA and the occurrence of abnormalflavors is suppressed during low-temperature storage.

(6) A method of suppressing the occurrence of abnormal flavors in icecream containing 0.01 to 2 mass % of DHA and EPA in total duringlow-temperature storage, including preparing ice cream using an oil orfat composition in which a polyphenol-containing water phase ismicro-dispersed at a particle size of 500 nm or less in an oil or fatcontaining DHA and/or EPA so that the polyphenols are contained in anamount of 2 to 100 mass % with respect to a total amount of DHA and EPAas one raw material.

(7) The method of suppressing the occurrence of abnormal flavors in icecream containing 0.01 to 2 mass % of DHA and EPA in total duringlow-temperature storage according to (6), wherein the polyphenols arederived from one or more selected from among tea polyphenols, applepolyphenols, and grape polyphenols.

Advantageous Effects of Invention

According to the present invention, it is possible to provide ice creamwith a good flavor containing 0.01 to 2 mass % of DHA and EPA in totalby a simple method.

DESCRIPTION OF EMBODIMENTS

“DHA” referred to in the present invention is an abbreviation for“docosahexaenoic acid.” In addition, “EPA” is an abbreviation for“eicosapentaenoic” acid. “PUFA” referred to in the present invention isan abbreviation for “polyunsaturated fatty acid,” and is an unsaturatedfatty acid having two or more unsaturated bonds. Typical examplesthereof include DHA and EPA.

The present invention relates to ice cream having a good flavor andcontaining 0.01 to 2 mass % of DHA and EPA in total. Needless to say,here, DHA and EPA are included as triglycerides containing the same. Atotal amount of DHA and EPA is more preferably 0.05 to 1 mass %, andstill more preferably 0.05 to 0.5 mass %. When an appropriate amount ofDHA and EPA in total is contained, this ice cream can exhibit variousphysiological effects of DHA and EPA, and the ice cream with a goodflavor can be obtained.

The ice cream in the present invention is a cream-frozen confectionerymade from milk, sugar, or the like. It more preferably contains 3 mass %or more of milk solids, and still more preferably 10 mass % or more ofmilk solids, of which 3 mass % or more of a milk fat content iscontained, and most preferably 15 mass % or more of milk solids. Here,according to the classification in Japan, ice cream containing 3 mass %or more of milk solids is defined as “lacto ice,” and ice creamcontaining 10 mass % or more of milk solids, of which 3 mass % or moreof a milk fat content is contained, is defined as “ice milk,” but theconcept of ice cream in the present invention includes all of these.

In the present invention, when an appropriate amount of milk solids iscontained, the ice cream according to the present invention has a betterflavor.

The ice cream according to the present invention contains a water phasecontaining polyphenols. More preferable examples of polyphenols includetea polyphenols, apple polyphenols, and grape polyphenols. Teapolyphenols and apple polyphenols are more preferable, and teapolyphenols are still more preferable. When an appropriate polyphenol isused, ice cream with a good flavor can be obtained.

Here, in addition to polyphenols as active components, natural productextracts and the like may contain other components. However, in thepresent invention, an agent mainly composed of polyphenols is alsosimply referred to as polyphenol.

A water phase containing polyphenols preferably contains 3 to 70 mass %of polyphenols. This amount is more preferably 15 to 70 mass %, andstill more preferably 30 to 70 mass %. If the concentration ofpolyphenols in the water phase is appropriate, ice cream with a goodflavor can be obtained.

It is preferable for water-soluble components to coexist in the waterphase containing polyphenols in addition to polyphenols. Thewater-soluble components are preferably carbohydrates, and specifically,sugars, sugar alcohols, and dextrin may be exemplified. The coexistenceof such water-soluble components further suppresses the occurrence ofabnormal flavors in the ice cream.

In the present invention, the water phase containing polyphenols needsto be micro-dispersed in an oil or fat containing DHA and/or EPA. Here,the micro-dispersion is a state in which particles are finely dispersed.The particle size needs to be 500 nm or less. When the particle size is500 nm or less, ice cream with a good flavor can be obtained.

In the ice cream according to the present invention, it is preferable tocontain 0.001 to 100 mass % of polyphenols with respect to a totalamount of DHA and EPA. This amount is more preferably 0.01 to 50 mass %,and still more preferably 0.1 to 20 mass %. Of course, polyphenolsreferred to here that are contained in the water phase need to bepresent in a state in which they are micro-dispersed in an oil or fatcontaining DHA and/or EPA.

When an appropriate amount of polyphenols with respect to a total amountof DHA and EPA is contained, ice cream that has a good flavor whileexhibiting the effects of DHA and EPA can be obtained.

Next, a method of producing ice cream according to the present inventionwill be described with an example.

In the present invention, first, a water phase containing polyphenols isprepared. In the water phase, in addition to polyphenols, water-solublecomponents are appropriately dissolved.

In addition, an oil or fat containing DHA and/or EPA is prepared.Various edible oils or fats can be used as an oil or fat other than DHAand EPA. In addition, the oil or fat prepared here is referred to as anoil phase. In the oil phase, an emulsifier is dissolved as necessary.

Next, the water phase is put into the oil phase and emulsified into awater-in-oil type. Various emulsifying devices can be used foremulsification. Specifically, a high-pressure homogenizer may beexemplified. Thereby, the water phase is micro-dispersed in the oilphase.

The obtained emulsion is used as a material for ice cream and ice creamis prepared. The ice cream is prepared by a conventional method.

The present invention can also provide a method of suppressing theoccurrence of abnormal flavors in the ice cream containing 0.01 to 2.0mass % of DHA and EPA in total during low-temperature storage. In suchstorage of ice cream, a method of suppressing the occurrence of abnormalflavors over time is not yet known, and according to the presentinvention, the ice cream in which the occurrence of abnormal flavorsduring storage is suppressed and which contains 0.01 to 2.0 mass % ofDHA and EPA in total can be obtained.

In addition, the present invention provides an oil or fat compositioncontaining polyunsaturated fatty acids for the ice cream in which theoccurrence of abnormal flavors during low-temperature storage issuppressed. Although oils or fats containing DHA and EPA themselves areknown, it is not yet known what kinds of oils or fats are suitable whenused in order to suppress the occurrence of abnormal flavors in the icecream during low-temperature storage. According to the presentinvention, an oil or fat composition containing PUFAs suitable for theapplication has been clarified.

Hereinafter, examples will be described.

EXAMPLES Examination 1 Preparation of Oils or Fats ContainingPolyphenols

Oils or fats containing polyphenols were prepared according to Table1-1. A preparation method was in accordance with “○ Method of preparingoils or fats containing polyphenols.” The size of the water phaseparticles was in accordance with “○ Method of measuring a water phaseparticle size.”

TABLE 1-1 Formulation Comparative Comparative Control Example 1-1Example 1-2 Example 1-1 Example 1-2 Example 1-3 Example 1-4 Oil Edibleoils and fats    100% 97.318%  97.319% 97.318% 97.343% 97.318% 97.318% phase PUFA-containing — 2.234% 2.234% 2.234% 2.236% 2.234% 2.234% oilsor fats Emulsifier 1 — 0.127% 0.127% 0.127% 0.119% 0.127% 0.127% WaterSodium ascorbate — 0.127% — 0.097% 0.060% 0.030% — phase Polyphenol 1 —— — 0.030% 0.060% 0.097% 0.127% Sugar — 0.049% 0.049% 0.049% 0.046%0.049% 0.049% Water — 0.145% 0.271% 0.145% 0.136% 0.145% 0.145% Total100.000% 100.000%  100.000% 100.000% 100.000% 100.000% 100.000%  Amountof polyphenols — — 9.4% 19.8% 30.3% 39.6%% in water phase (mass %) Sizeof water phase — 500 nm or 500 nm or 500 nm or 500 nm or 500 nm or 500nm or particle (nm) less less less less less less (formulation unit ismass %)

For edible oils or fats, a mixed oil containing fractionated palm oil,coconut oil, and soybean oil (all commercially available from Fuji OilCo., Ltd.) was used.

For oils or fats containing PUFAs, oils or fats containing 44.8 mass %of DHA and EPA in total were used.

For emulsifier 1, polyglycerin condensed ricinoleic acid ester “CRS-75”(commercially available from Sakamoto Yakuhin Kogyo Co., Ltd.) was used.

For polyphenol 1, tea extract “Sunphenon 90S” (commercially availablefrom Taiyo Kagaku Co., Ltd.) was used.

Method of Preparing Oils or Fats Containing Polyphenols

1 An oil phase and a water phase were prepared according to theformulation.

2 The water phase was added while stirring the oil phase to obtainalmost a water-in-oil emulsion.

3 It was emulsified into a water-in-oil emulsion with a high-pressurehomogenizer (37 Mpa, 20 passes).

Method of Measuring a Water Phase Particle Size

In the present invention, the particle size was measured according tothe following device and conditions.

Device name: Zetasizer Nano S, manufacturer: Malvern

10 μl of an oil or fat composition to be measured was diluted with 2 mlof hexane and measurement was performed.

(at a measurement stage of the first day after the sample was prepared,if the particle size was 500 nm or more (that is, if precipitationoccurred), failure was determined)

Temperature: 20.0° C.

Equilibrium time: 240 seconds

Cell: glass cell

Measurement angle: 173°

Positioning method: optimal position selection

Automatic damping selection: yes

Examination 2 Preparation of Ice Cream

Ice cream was prepared using the sample prepared in Examination 2. Theformulation was according to Table 2-1. The ice cream was preparedaccording to “○ Method of preparing ice cream.”

The obtained ice cream was stored at −20° C. for 21 days, and thensubjected to sensory evaluation. The method was in accordance with “○Sensory evaluation method.” The results are shown in Table 2-2.

TABLE 2-1 Formulation of ice cream Control ice Comparative Comparativecream Example 2-1 Example 2-2 Example 2-1 Example 2-2 Example 2-3Example 2-4 Oil or fat obtained in 10.00 — — — — — — “control” Oil orfat obtained in — 10.00 — — — — — Comparative Example 1-1 Oil or fatobtained in — — 10.00 — — — — Comparative Example 1-2 Oil or fatobtained in — — — 10.00 — — — Example 1-1 Oil or fat obtained in — — — —10.00 — — Example 1-2 Oil or fat obtained in — — — — — 10.00 — Example1-3 Oil or fat obtained in — — — — — — 10.00 Example 1-4 Skim milkpowder 8.00 8.00 8.00 8.00 8.00 8.00 8.00 Sugar 10.40 10.40 10.40 10.4010.40 10.40 10.40 Dextrin 1 5.00 5.00 5.00 5.00 5.00 5.00 5.00 Fragrancematerial 0.05 0.05 0.05 0.05 0.05 0.05 0.05 Emulsifier 2 0.20 0.20 0.200.20 0.20 0.20 0.20 Water 66.35 66.35 66.35 66.35 66.35 66.35 66.35Total 100.00 100.00 100.00 100.00 100.00 100.00 100.00 DHA + EPA (mass%) 0.10 0.10 0.10 0.10 0.10 0.10 Polyphenol/(DHA + EPA)(%) — — 3.00 5.959.69 12.69 Milk solid (mass %) 7.70 7.70 7.70 7.70 7.70 7.70 7.70(formulation unit is mass %)

For dextrin 1, “Sandex #250” (commercially available from Sanwa StarchCo., Ltd.) was used.

For emulsifier 2, glycerin fatty acid ester “Emulsifier MS”(commercially available from Riken Vitamin Co., Ltd.) was used.

Method of Preparing Ice Cream

1 Emulsifier 2 was dissolved in hot water at 70° C., and skim milkpowder, dextrin 1, sugar, and a fragrance material were additionallymixed according to the formulation.

2 The oil or fat to be tested was added, and the mixture that was keptat 70° C. was then stirred at 8,000 rpm for 10 minutes using ahomomixer.

3 The mixture was emulsified at 15 Mpa using a high-pressurehomogenizer.

4 The emulsified liquid in 3 was sterilized at 70° C. for 30 minutes andaged at 5° C. overnight.

5 The liquid was frozen in a commercially available ice creamer toprepare ice cream.

Sensory Evaluation Method

1 The ice cream prepared according to “○ Method of preparing ice cream”was stored at −20° C. for 21 days.

2 The ice cream was left at room temperature for 15 minutes.

3 Three panelists tasted and scored according to the following criteriaafter discussion.

1 point

Those in which abnormal flavors were perceived as compared with acontrol ice cream.

2 points

Those that were perceived to be slightly different from those of acontrol ice cream, but could not said to have abnormal flavors.

3 points

Those that were determined to be equivalent to those of a control icecream.

Two or more points was determined to be satisfactory.

TABLE 2-2 Results of sensory evaluation Comparative Comparative Example2-1 Example 2-2 Example 2-1 Example 2-2 Example 2-3 Example 2-4Evaluation 1 1 2 3 3 3 result

Consideration

In Comparative Example 2-1 using only sodium ascorbate, which is ageneral antioxidant, abnormal flavors occurring at low temperaturescould not be suppressed, and abnormal flavors equivalent to those ofComparative Example 2-2 using no antioxidant were perceived.

According to Examples 2-1 to 2-4, it was observed that abnormal flavorswere suppressed by increasing a proportion of polyphenols used as anantioxidant.

Here, sodium ascorbate had an effect of sufficiently suppressingoxidation of PUFA at room temperature to high temperatures. However, inthe ice cream, sodium ascorbate had almost no effect of suppressingabnormal flavors, and when polyphenols were used, an effect ofspecifically suppressing abnormal flavors was confirmed.

Examination 3 Preparation of Oils or Fats Containing Polyphenols 2

Oils or fats containing polyphenols were prepared according to Table3-1. A preparation method was in accordance with “○ Method of preparingoils or fats containing polyphenols.” The size of the water phaseparticles was in accordance with “o Method of measuring a water phaseparticle size.”

TABLE 3-1 Formulation Example 3-1 Example 3-2 Oil phase Edible oils andfats 97.44 97.44 PUFA-containing oils 2.13 2.13 or fats Emulsifier 10.15 0.15 Water phase Polyphenol 2 0.04 — Polyphenol 3 — 0.04 Sugar 0.090.09 Water 0.15 0.15 Total 100.00 100.00 Amount of polyphenols in waterphase 14.4% 14.4% (mass %) Size of water phase particle (nm) 500 nm or500 nm or less less (formulation unit is mass %)

For edible oils or fats, a mixed oil containing fractionated palm oil,coconut oil, and soybean oil (all commercially available from Fuji OilCo., Ltd.) was used.

For oils or fats containing PUFAs, oils or fats containing 44.8 mass %of DHA and EPA in total were used.

For emulsifier 1, polyglycerin condensed ricinoleic acid ester “CRS-75”(commercially available from Sakamoto Yakuhin Kogyo Co., Ltd.) was used.

For polyphenol 2, apple extract “Applephenon SH” (commercially availablefrom Asahi Food & Healthcare, Ltd.) was used.

For polyphenol 3, grape extract “GRAPE SEED EXTRACT” (commerciallyavailable from Indena Japan Co., Ltd.) was used.

Examination 4 Preparation of Ice Cream

Ice cream was prepared using the sample prepared in Examination 2. Theformulation was according to Table 4-1. The ice cream was preparedaccording to “o Method of preparing ice cream.”

The obtained ice cream was stored at −20° C. for 21 days, and thensubjected to sensory evaluation. The method was in accordance with “○Sensory evaluation method.” The results are shown in Table 4-2.

TABLE 4-1 Formulation of ice cream Example 4-1 Example 4-2 Oil or fatobtained in Example 10.00 — 3-1 Oil or fat obtained in Example — 10.003-2 Skim milk powder 8.00 8.00 Sugar 10.40 10.40 Dextrin 1 5.00 5.00Fragrance material 0.05 0.05 Emulsifier 2 0.20 0.20 Water 66.35 66.35Total 100.00 100.00 DHA + EPA (mass %) 0.10 0.10 Polyphenol/(DHA +EPA)(%) 4.19 4.19 Milk solid (mass %) 7.70 7.70 (formulation unit ismass %)

For dextrin 1, “Sandex #250” (commercially available from Sanwa StarchCo., Ltd.) was used.

For emulsifier 2, glycerin fatty acid ester “Emulsifier MS”(commercially available from Riken Vitamin Co., Ltd.) was used.

TABLE 4-2 Results of sensory evaluation Example 4-1 Example 4-2Evaluation result 3 3

Consideration

It was confirmed that, in the ice cream containing a predeterminedamount of PUFA, abnormal flavors occurring during frozen storage of theice cream were able to be significantly suppressed when a polyphenolmaterial was used.

1. Ice cream which contains a polyphenol-containing water phase whichcontains 2 to 100 mass % of polyphenols with respect to a total amountof DHA and EPA that is micro-dispersed at a particle size of 500 nm orless in an oil or fat containing DHA and/or EPA, and contains 0.01 to 2mass % of DHA and EPA in total, and in which the occurrence of abnormalflavors during low-temperature storage is suppressed.
 2. The ice creamaccording to claim 1, wherein the polyphenols are derived from one ormore selected from among tea polyphenols, apple polyphenols, and grapepolyphenols.
 3. The ice cream according to claim 1, wherein the icecream contains 3 mass % or more of milk solids.
 4. A method of producingthe ice cream according to claim 1, comprising using apolyphenol-containing water phase that is micro-dispersed at a particlesize of 500 nm or less in an oil or fat containing DHA and/or EPA sothat the polyphenols are contained in an amount of 2 to 100 mass % withrespect to a total amount of DHA and EPA as one raw material.
 5. An oilor fat composition containing polyunsaturated fatty acids for ice cream,in which a water phase containing 3 to 70 mass % of polyphenols ismicro-dispersed at a particle size of 500 nm or less in an oil or fatcontaining DHA and/or EPA and the occurrence of abnormal flavors issuppressed during low-temperature storage.
 6. A method of suppressingthe occurrence of abnormal flavors in ice cream containing 0.01 to 2mass % of DHA and EPA in total during low-temperature storage,comprising preparing ice cream using an oil or fat composition in whicha polyphenol-containing water phase is micro-dispersed at a particlesize of 500 nm or less in an oil or fat containing DHA and/or EPA sothat the polyphenols are contained in an amount of 2 to 100 mass % withrespect to a total amount of DHA and EPA as one raw material.
 7. Themethod of suppressing the occurrence of abnormal flavors in ice creamcontaining 0.01 to 2 mass % of DHA and EPA in total duringlow-temperature storage according to claim 6, wherein the polyphenolsare derived from one or more selected from among tea polyphenols, applepolyphenols, and grape polyphenols.
 8. The ice cream according to claim2, wherein the ice cream contains 3 mass % or more of milk solids.
 9. Amethod of producing the ice cream according to claim 2, comprising usinga polyphenol-containing water phase that is micro-dispersed at aparticle size of 500 nm or less in an oil or fat containing DHA and/orEPA so that the polyphenols are contained in an amount of 2 to 100 mass% with respect to a total amount of DHA and EPA as one raw material. 10.A method of producing the ice cream according to claim 3, comprisingusing a polyphenol-containing water phase that is micro-dispersed at aparticle size of 500 nm or less in an oil or fat containing DHA and/orEPA so that the polyphenols are contained in an amount of 2 to 100 mass% with respect to a total amount of DHA and EPA as one raw material. 11.A method of producing the ice cream according to claim 8, comprisingusing a polyphenol-containing water phase that is micro-dispersed at aparticle size of 500 nm or less in an oil or fat containing DHA and/orEPA so that the polyphenols are contained in an amount of 2 to 100 mass% with respect to a total amount of DHA and EPA as one raw material.